Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
1/2 cup coarse fresh breadcrumbs made from crustless country-style bread |
5 teaspoons dijon mustard, divided |
2 teaspoons plus 1 tablespoon olive oil |
1/2 teaspoon mustard seeds |
1 9-ounce package fresh spinach leaves |
3 tablespoons half and half |
1 teaspoon chopped fresh thyme |
2 large eggs |
fresh thyme sprigs (for garnish) |
Directions:
1. Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat.
2. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
3. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
4. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.
5. Per serving: 346 calories, 22 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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